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Caviar Prunier Saint-James
This caviar was first introduced in 1932 at the opening of the Prunier Restaurant in London's Saint James Street and was later served at King George VI coronation in may 1937.
€84.00
Tax included


"A sharp and instant iodine punch on a melting grain."
Peter Rebeiz.

In detail.
The Saint James caviar is smooth and very iodized. It has a copious taste and a superb length in mouth. It has silky grains and a unique texture that stems from its initial preparation from exceptionally fine Persian salt.
It became the standard for English highnesses, statesmen, and English nobility when it was served in the London restaurant near Saint James's Royal Palace.
Grain size
3/6
Iodine intensity
3/5
Aroma
Texture
Origin
Allergens
Poisson
Ingredient(s)
Specie
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